Escargot. Quick- free association: snails, fancy, French, expensive, slimy, gross, delicious… and Julia Roberts calling them “slippery little suckers.” Honestly? All of these can be true… just not all at once.
Here’s the plot twist: French escargot is one of the easiest “fine dining” appetizers to make at home, because the hard part (cleaning, purging, shell removal) has already been done for you when you buy them canned. That means you get all the buttery, garlicky glory without the work. And let me tell you… the restaurants bought the same darn can.
What Are Escargots?
Escargots are land snails (yes, that sentence makes some people clutch their pearls). They’re mollusks, which puts them in the same big family as clams, mussels, oysters, scallops, and even squid and octopus, technically. Which also put them in the same category as delicious!
They like humidity, they’re land dwellers, and they’ve been a classic part of French cuisine or a long time and therefore are commonly associated only with France. But snails are also seen in other cultural cooking in Spain, Italy, Portugal, Greece, Malta, and Vietnam.
Wild burgundy snails are often considered the most prestigious and commonly sold, but there are a few other types that are edible including the Turkish snail and petit gris- a smaller gray garden snail. There are also many that are not edible, so don’t head out to the garden and grab a few shells- play it safe and purchase the regulated canned version.
Why Escargot Feels Fancy- aka expensive… (But Doesn’t Have to Be)
Restaurant escargot is pricey because:
People assume it’s difficult. Spoiler alert- it’s not!
The presentation is dramatic (shells! little tongs!) My recipe let’s you choose to use shells or not.
Good butter makes everything feel luxurious. I use a bright yellow hued European butter with high butter fat.
But most restaurants aren’t out back hand-wrestling snails out of shells. They’re usually buying them prepared, too. So when you make this escargot recipe at home, you’re getting the same snails with way less markup.
What Do Escargot Taste Like?
Taste-wise? Think mild, slightly earthy, and tender– but let’s be real: most of what you’re tasting is that iconic garlic-parsley butter. Escargot is basically a buttery delivery system and the bonus- crusty bread to sop up the garlic butter that is laced with court bouillon and either cognac, brandy or white wine.
Court bouillon is the brine that canned snails are packed in to keep them plump and juicy. It has faint hints of seafood, much like an oyster liquor, but is also a tad briny. My recipe has a trick for getting rid of the overly briny and sometimes tinny flavor, but since the escargots are brined, the little suckers are still brimming with the essence.
Ingredients You’ll Need
Not an ingredient, but if you want the authentic presentation, also grab escargot dishes from Amazon. I use the 6.5 inch, 5 well version. Seafood forks are also useful (and fun!).
- Canned extra-large escargots (wild burgundy snails)– Snails come already cooked so now you just need to give them a quick makeover and gently heat. If you want to purchase smaller snails, you’ll use two to a shell (if you go that route) or two per well. Even the can of extra large escargot will have a few on the smaller side.
- Quality unsalted butter– Simple recipes call for extraordinary ingredients and this one (other than the escargot) is all about the butter. I use my homemade butter or a high quality European butter such as Kerrygold or Plugra. If you do use salted, omit the additional salt.
- Flat-leaf parsley– Also known as Italian parsley, this adds freshness + that classic “French green” flavor.
- Garlic– Another area to not cut corners, fresh garlic only- not jarrlic here! While you can mince it, I encourage you to grate the garlic for maximum flavor release and also because it melts into the butter without odd chunky bits. The platter doesn’t cook long enough to allow them to soften.
- Kosher salt + white pepper– Coarse kosher salt gives mild, clean salty brightness that enhances natural delicate seafood flavors, while white pepper keeps the butter pale and classic.
- Cognac / brandy / white wine (optional)– Adds sweetness and complexity. While this step is optional, it is what will take yours to restaurant-quality and is one of my tricks for taking the tinny taste out of the canned snail.
- Lemon zest– Brightens everything so it’s not just butter yelling at you.
- Crusty bread– Optional, but also… not optional. A French or Italian loaf is the most traditional, but sourdough is a close favorite of mine. Honestly, it doesn’t matter what type of bread as long as you have something to mop up the leftover garlic butter.
Where to Buy Escargot
Some higher end grocery stores will sell canned escargot. If they do, you’ll typically find them in the seafood department or tucked into the canned seafood and meats, like near canned tuna fish.
I generally order mine through Amazon. Here is a link!
How to Make Escargot (Step-by-Step Instructions)
This recipe is for Escargots à la Bourguignonne (kinda). When I’m making them at home, I prefer to make mine without shells for one reason and one reason alone- cleaning the shells takes forever! But don’t fret, if you want the beautiful presentation of snail shells, I’ve included a section just for you right below the escargot without shells recipe.
- Prep– Preheat the oven and grab a rimmed baking sheet. This is to make your life easier when taking the thin little escargot dishes in and out of the oven.
- Rinse Snails– Rinse the snails in a colander under cold water. Meanwhile, fill a small saucepan with water and bring to a very low simmer. Add the snails, simmering for 1-2 minutes. Drain in the colander and rinse with cold water to stop the cooking process. Set aside. This helps to wash away from of the can brine- the key is to retain some of it (plumped within the snail) but not have so much that it overwhelms their delicate flavor.
- Make Garlic Butter– In a small bowl or a small food processor, combine the ingredients for the garlic butter. I highly encourage using a rasp or micrograter for the garlic so it is more of a pulp and blends evenly into the butter.
- Coat Snails- This step is optional, but adds sweetness and flavor. Place the snails into a small shallow bowl with either cognac, brandy or white wine– not all three. Toss to coat and sit for 2 minutes, but no longer! It gives subtle flavor with trace amounts of alcohol that will cook off in the oven. Do not marinate them for much longer or else they will get rubbery. Remove them from the alcohol and place into a well. Smaller snails can snuggle into one well together.
- Assemble Snails– Evenly divide the softened butter over the tops of each well. Place the escargot dishes on a rimmed baking sheet for easily handling.
- Cook– Bake for 4-5 minutes or until the butter melts and gets bubbly. If you want to place them on broil for 1 minute to get browned bits from the butter fats, go for it, but watch carefully for burning and don’t heat too long or the snails will overcook.
- Garnish & Zest– Remove and top with the grated lemon zest, serving with a side of crusty bread.
How to Make Escargot with Shells
First, buy the shells, which are sold separately. Make sure you grab the extra large version. Since they aren’t attached to the shell, the snail tongs are unnecessary unless you are adamant about re-enacting the scene from Pretty Woman. The good news is that they are reusable. The bad news is that they are a pain to clean (but I’ve given you instructions anyhow).
- Prep Shells– Rinse and air-dry all of the shells.
- Make & Assemble Escargot– Follow all of the instructions for making escargot without shells until step #4. Instead of taking the snails and placing them in the wells of the dish, instead place them into the clean shells. Using spoon or small butter knife, place the butter inside the shell and set, as much as you can, with the opening up so the butter won’t tip out as it cooks.
- Cook– Heat according to the same directions, but do not broil.
How to Clean Escargot Shells
Shells should be cleaned when they are new and before and after each use.
- Place the shells in a large bowl and fill with hot water. If the shells have been used and have butter in them, rinse once and then add a teaspoon of dish detergent to the bowl.
- Continue to change the water and rinse until the water is clean.
- Using a paper towel or tea towel, gently wipe the inside of each shell to get any pooled water. Set them in a single layer with the hole facing down to let them air dry for 2-3 hours. At that time, turn them over for the holes to be facing upwards to dry for another 2-3 hours.
- Store the clean dry shells in an airtight plastic bag or lidded container. Rinse with warm water and dry before every use.
Variations
- Vol-au-Vent– This simply means with a top layer of puff pastry. Purchase pre-made pastry and add a 6×6 inch square to the top of the prepared snails and bake until golden brown. Topping with an egg wash will make it shiny.
- Bread Crumbs– Some folks like a little crunch. For this, dust the top of each dish evenly with 2 teaspoons of seasoned bread crumbs.
- Parmesan Cheese– To add nuttiness and a lacy topping, evenly top each dish with 2 teaspoons of freshly and finely grated Parmesan cheese.
- Citrus– Seafood pairs well with lemon, feel free to give them a spritz of fresh lemon juice or serve with lemon wedges in addition to the lemon zest.
- Compound Butters– Garlic parsley butter is the most iconic, but if you want to have some fun, check out another flavor combo with these other flavored butters.
Chef Tips
Rinse + quick simmer = cleaner flavor. Canned escargots benefit from a quick rinse and a gentle 1–2 minute simmer to refresh them and get rid of the (possible) canned taste. A toss in alcohol also helps to revive and sweeten them.
Grate garlic instead of mincing. It melts into the butter and perfumes every bite.
Use softened, not melted butter. You want it to sit on top and slowly bubble into the wells. If it is melted, it will start to burn as the oven is past its smoke-point.
Don’t overbake. Escargots are already cooked; overdoing it turns into rubbery balls. Gently heating is all they need to shine.
No escargot dish? Use small oven-safe ramekins or an oven safe dish or plate.
Commonly Asked Questions
It’s the classic spirit: escargots with herbed garlic butter, baked until bubbly. Very French. Very buttery. Served with bread.
Nope. Shells are for presentation. You can bake escargots in an escargot dish, mini muffin tin, or small ramekins.
They’re typically pre-cooked, which is why this recipe is fast. You’re really warming them through and baking the butter.
Chances are they were overcooked- either in the initial simmer or baking. Unfortunately, this cannot be undone.
This could be the brand and method of canning used and widely varies. My trick of a quick simmer and toss in alcohol helps to neutralize any lingering can flavors.
Make-Ahead, Storage & Reheating
Yes. Assemble escargots with butter in the dish, cover, refrigerate up to 24 hours, then bake right before serving. You can also just make the butter ahead of time and this will give it even more enhanced flavor.
Store leftovers in an airtight container in the fridge. I would highly suggest taking one for the team and not having any leftovers, wink, wink.
You can, but like most seafood, it can get rubbery. If you must, rewarm gently just until heated through in the oven at 300°F for 5 minutes or in a small saucepan over low heat until the butter just melts. Do not microwave it!
More Easy Seafood Dishes
Seafood is a way of life in our home. Here are a few more easy seafood recipes.
French Escargot Recipe
Ingredients
- 7 ounces canned extra-large snails , count is 24
- 1/2 cup quality unsalted butter , softened
- 3 tablespoons flat-leaf parsley , minced
- 4 large garlic cloves , grated
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons cognac, brandy or white wine , optional
- 1 teaspoon lemon zest
- crusty bread , optional for dipping
Instructions
- Preheat the oven to 400°F.
- Place the 7 ounces canned extra-large snails in a colander and rise with cold water. Meanwhile, fill a small saucepan with water water and bring to a very low simmer. Add the snails, simmering for 1-2 minutes. Drain in the colander and rinse with cold water.
- A bowl or a small food processor, combine the softened 1/2 cup quality unsalted butter, minced3 tablespoons flat-leaf parsley, grated 4 large garlic cloves, 1/2 teaspoon coarse Kosher salt and 1/4 teaspoon ground white pepper. Blend until evenly combined.
- This step is optional, but adds sweetness and flavor. Place the snails into a small shallow bowl with the 2 tablespoons cognac, brandy or white wine. Toss to coat and sit for 2 minutes. Using a fork, remove them to the wells of an escargot dish. Feel free to put two small ones in a well.
- Evenly divide the softened butter over the tops of each well. Place the escargot dishes on a rimmed baking sheet for easily handling.
- Bake for 4-5 minutes or until the butter melts and gets bubbly.
- Remove and top with 1 teaspoon lemon zest, serving with a side of crusty bread.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
How to Make Escargot with Shells
- Prep Shells– Rinse and air-dry all of the shells.
- Make & Assemble Escargot– Follow all of the instructions for making escargot without shells until step #4. Instead of taking the snails and placing them in the wells of the dish, instead place them into the clean shells. Using spoon or small butter knife, place the butter inside the shell and set, as much as you can, with the opening up so the butter won’t tip out as it cooks.
- Cook– Heat according to the same directions, but do not broil.
Nutrition
I’m bookmarking this for future reference. Truly a helpful article.
I loved this recipe. Added shallots too which intensifies the taste,
Love that idea! Thanks for sharing!
First time making escargot and this recipe made it easy as well as delicious,
Thank you for hoping over to let us know, Jackie! We appreciate it!
Sounds like a great escargot recipe to try along with many others. Also a great resource for the escargot serving tools etc and other cookware
do you know who invented this dish
I have no clue.. someone French?
I love escargot! I’ve never tried making my own, however. This looks easy enough 🙂 Pinned!